The mercury may be falling, but the dining scene is only heating up. Here, chefs from four hotly anticipated fall openings whet our appetites with one standout dish from their forthcoming menus.
The Place
Ames Street Deli, a Kendall spot for daytime sammies and nighttime cocktails by the Journeyman team.
The Plate
A roasted cauliflower sandwich with tobiko, pickled green beans, shiso and toasted nori.
The Chef’s Take
“As luscious and full of umami as pork belly can be, this lunch sandwich is so healthy you will absolutely deserve a dessert afterward,” says chef/co-owner Diana Kudajarova.
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The Place
The newly renovated Bukowski Tavern in Cambridge, reopening under chef/co-owner Brian Poe.
The Plate
A hot dog trio: a mini alligator Andouille sausage with corn tartar sauce, a bison dog with sorachi ketchup and a venison frank with basil-cucumber relish.
The Chef’s Take
“The menu at Buks is going to be very burger-centric, but we won’t forget the tots or the hot dogs!” says Poe, who also helms Poe’s Kitchen, the Tip Tap Room and Estelle’s (whew!).
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The Place
Cafe ArtScience, housed in new art and design center Le Laboratoire Cambridge.
The Plate
Burnt tarragon-encrusted beef carpaccio with poached lobster salad, XO sauce, matsutake mushrooms and burgundy truffle.
The Chef’s Take
“That’s on the more refined side,” says chef Patrick Campbell, formerly of No. 9 Park. “Lunch is going to be very different from dinner—high-volume, fast-paced and a lot more casual.”
———-
The Place
JP’s revamped Centre Street Cafe, reopening as an Italian eatery from the Tres Gatos team.
The Plate
Pizzoccheri lasagna with buckwheat pasta, butter-braised cabbage, confit potatoes and swiss chard, topped with fontina fonduta and fried sage.
The Chef’s Take
“It’s an Italian regional dish that will utilize all local produce from Stillman’s Farm,” says executive chef Brian Rae, former chef de cuisine at Rialto. “For me, this dish means fall is here.”
Hot Plates: Your fall dining picks
Chefs with new openings this season give us a peek at their menus.
By Jacqueline Houton | Sept. 30, 2014
The mercury may be falling, but the dining scene is only heating up. Here, chefs from four hotly anticipated fall openings whet our appetites with one standout dish from their forthcoming menus.
The Place
Ames Street Deli, a Kendall spot for daytime sammies and nighttime cocktails by the Journeyman team.
The Plate
A roasted cauliflower sandwich with tobiko, pickled green beans, shiso and toasted nori.
The Chef’s Take
“As luscious and full of umami as pork belly can be, this lunch sandwich is so healthy you will absolutely deserve a dessert afterward,” says chef/co-owner Diana Kudajarova.
———-
The Place
The newly renovated Bukowski Tavern in Cambridge, reopening under chef/co-owner Brian Poe.
The Plate
A hot dog trio: a mini alligator Andouille sausage with corn tartar sauce, a bison dog with sorachi ketchup and a venison frank with basil-cucumber relish.
The Chef’s Take
“The menu at Buks is going to be very burger-centric, but we won’t forget the tots or the hot dogs!” says Poe, who also helms Poe’s Kitchen, the Tip Tap Room and Estelle’s (whew!).
———-
The Place
Cafe ArtScience, housed in new art and design center Le Laboratoire Cambridge.
The Plate
Burnt tarragon-encrusted beef carpaccio with poached lobster salad, XO sauce, matsutake mushrooms and burgundy truffle.
The Chef’s Take
“That’s on the more refined side,” says chef Patrick Campbell, formerly of No. 9 Park. “Lunch is going to be very different from dinner—high-volume, fast-paced and a lot more casual.”
———-
The Place
JP’s revamped Centre Street Cafe, reopening as an Italian eatery from the Tres Gatos team.
The Plate
Pizzoccheri lasagna with buckwheat pasta, butter-braised cabbage, confit potatoes and swiss chard, topped with fontina fonduta and fried sage.
The Chef’s Take
“It’s an Italian regional dish that will utilize all local produce from Stillman’s Farm,” says executive chef Brian Rae, former chef de cuisine at Rialto. “For me, this dish means fall is here.”
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